General Manager, Standard Grill

Mission Statement

To create experience by embracing and empowering a diverse collective of team members, collaborators, and guests, who choose to call The Standard home.

The Standard’s commitment is to be an anchor for each neighborhood in which we reside as well as a platform for culture and creativity. Bringing people together in its spaces to interact with each other in genuine ways.

Our promise is to ensure that a stay is an experience and that memory means making friends and having stories to tell. To understand why it exists is to understand that The Standard, is a platform for people to meet, to engage, to learn, to dine, to sleep, to dance, hideaway, make-believe, and do so whilst being yourself and having fun doing it.

We think of ourselves as a stage, not just a hotel. Here, you can become whomever you like, even if for just a night. Here, you will meet new friends, find new challenges, eat new food, stay up late, sleep in later, and at times, never even leave the property. We are unapologetically comfortable with disrupting expectations.

It’s WHO WE ARE!#Standard Family

General Manager, The Standard Grill

Food and Beverage

The Standard, High Line

Director, Food and Beverage

Assistant GM, F&B Manager, F&B Supervisors, F&B Staff

The Restaurant General Manager is responsible for overseeing daily operations to ensure exceptional guest experiences, efficient service, and profitability. This role leads and develops staff, manages budgets, maintains quality standards, and ensures compliance with health, safety, and company policies. The General Manager drives operational excellence and fosters a positive workplace culture to achieve both short- and long-term business goals.

• Directly responsible for guest needs and service in restaurant and related areas of hotel
• Set operating goals and objectives
• Prepare and implement standard operating procedures
• Recruit and process staff for outlet where and when necessary
• Initiate and complete training of said staff, including all required documentation and tests
• Assures all new front of house employees have received training materials and are properly tested before receiving scheduled non-training shifts
• Worse closely as a team and communicate effectively with all other F&B managers
• Responsible for appearance and upkeep of your area of responsibility
• Responsible for the requisition and stocking to par of all products sold/used in area of responsibility
• Responsible for quality of food, beverage, and service presented to the customer
• Ensure there is sufficient coverage of each scheduled shift that you are leading
• Ensure all floor staff side work is satisfactorily completed pre and post shift
• Ensure floor staff are performing to standard during shift, if not above and beyond
• Continuing to train staff in product knowledge, protocol and any policy/procedure changes
• Oversee floor staff, ensuring that they adhere to conduct requirements as per Employee Handbook/SOPs
• Delegate duties to floor staff to facilitate day-to-day operation of the restaurant and be able to fulfill other duties assigned by management
• Ensure line employees are in properly maintained and appropriate uniform dictated by position
• Responsible for completing all paperwork requirements at end of shift, including cash drops, RS check drops, and night auditor drops
• Complete tip sheets and daily logs
• Observe food proportions and quantities to minimize waste
• Plan and coordinate menus
• Set and monitor budgets
• Establish and implement financial controls
• Maintain all business, financial, and employee records
• Negotiate purchase prices and develop preferred suppliers
• Identify and evaluate competitors
• Keep up with new and emerging trends in the restaurant industry

Brand Ambassador:

Throughout the hotel we actively seek to employ a unique, diverse and thoughtful group of people that are committed to delivering our unconventional brand of hospitality while also growing with us:

• They are committed to and fully comprehend the idea of being of service;
• They do not just delight guests, but excite them–by creating…